A delightful summer dessert. Pistachio, raspberry and lemon meringue roll – Soft gooey pistachio meringue rolled with a lemon cream and fresh raspberries.
After shooting these pictures for my blog I took this pistachio, raspberry and lemon meringue roll to a friends house as she was having a few people round for drinks. I'm so glad I did, I could easily have eaten far too much myself if it had stayed in my house a second longer than it needed to. Meringue, cream and summer berries are such a divine mix its hard to beat. But let me tell you the addition of pistachios to the meringue and tangy lemon curd to the cream lifted it to another level. It soon got eaten with rave reviews.
But there's no need to take my word for it, you can try it yourself. It was only relatively recently that I started making meringue rolls as I thought they looked a bit tricky. All I can say is I wish I had made them sooner . They are much easier than I thought. Rolling the meringue can hide a multiple of sins but still tastes amazing. So go on and give it a try.
Pistachio, raspberry and lemon meringue roll
for the meringue
- 50 g pistachios plus a few extra to serve
- 4 large egg whites
- 225 g caster sugar plus extra to sprinkle
- 1 teaspoon cornflour
- 1 teaspoon white wine vinegar
for the filling
- 300 ml double cream
- 6 tablespoon good lemon curd
- 200 g fresh raspberries plus extra to serve
- Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Line a 26 x38cm (10x15in) swiss roll tin with baking parchment.
- Place the pistachios in a food processor or grinder and blitz until very finely ground.
- Whisk the egg whites in a large mixing bowl until standing in stiff peaks. Gradually whisk in the sugar a tablespoonful at a time and continue whisking until you have a thick glossy meringue.
- Sprinkle the cornflour, vinegar and ground nuts over the surface of the meringue and gently fold in. Tip into the lined tin and spread level.
- Bake for 10 minutes then reduce the oven to 160℃ (140℃ fan)/400°F/gas mark 3 and bake for a further 15 minutes until just firm to the touch and beginning to crack.
- Meanwhile, place a clean tea towel on the work surface and place a sheet of parchment on top. Lightly sprinkle with a little caster sugar. Turn the cooked meringue out onto the parchment and allow to cool for 1 hour, before carefully peeling the lining parchment away.
- Whip the cream until just beginning to hold its shape. Add the lemon curd and whisk until soft peaks form. Spread over the meringue.
- Spread the raspberries evenly over the cream. Roll up the meringue starting at one of the short sides using the parchment and teatowel to help you. Carefully transfer to serving plate and serve with extra berries and a few chopped or shredded nuts if desired